The cleaning and preparation of fish is an inconvenient chore at best and is particularly bothersome when you do not have the proper equipment. Without the correct knife, filleting fish takes more time and effort and tends to be extremely messy. Fish fillet knives are specifically manufactured for this job and are made in various sizes and kinds to make it an enjoyable experience.

There are a few firms which manufacture fillet knives and each offers two or three separate types. The fillet knife has a long, slim blade which culminates in a very fine point. There is a rubber handle which permits a strong grip. Knives with a 5″ blade are perfect for filleting small fish, but the typical knife is 7″ in length.

Further, some companies make longer, 9″ blades. Advancement was made when electric fillet knives were introduced. Electric fillet knives are sold in sets with interchangeable blades to provide flexibility, usefulness and speed.

It is the sharpness of the cutting edge which permits cutting the meat as close to the bone as possible. And it is for this purpose that fillet knives are long and slim with a sharp edge. This is why this kind of knife is used to clean fish. Using the pointed end, a clean and easy cut is made from the tail up to the chest area.

A Rapala electric fillet knife vibrates as it is slicing through the body of the fish. Some even have indicators to show that the filleting is finished.

For storage, fillet knives and the blades of the electric carving knives must be first washed and dried. And the blades should be kept sharp so that the fillets can be cut with consistent depth and size. Storing the knives in a dry location will prevent their rusting.